Journal of Biotechnology and Natural Science

In Vitro Evaluation of Antioxidant and Lipase Inhibition Properties of Rosella (Hibiscus sabdariffa L.) Flower Kombucha

Oktira Roka Aji, Anas Tasya Putri, Erisa Budi Handayani, Nisa Ihsani — Tue, 31 Dec 2024 00:00:00 +0000

Kombucha, a traditional fermented beverage made from tea, sugar, and a kombucha culture, is known for its unique flavor, aroma, and health benefits. The fermentation process, typically lasting between 8 and 12 days, influences the beverage's physical and chemical properties. While traditionally brewed from tea, alternative substrates like rosella flowers (Hibiscus sabdariffa L.) are also used. Rosella flowers, rich in vitamins and bioactive compounds, have demonstrated potential in combating obesity and exhibiting antioxidant properties. This study aimed to evaluate the chemical and biological characteristics of rosella flower kombucha, particularly its antioxidant and lipase inhibitor activities. The fermentation process led to significant biochemical changes, including a decrease in pH and reducing sugar content, an increase in microbial biomass, and a reduction in ascorbic acid content. The results revealed that rosella flower kombucha had a higher total phenol content and better DPPH radical scavenging activity compared to rosella flower infusion, indicating enhanced antioxidant potential. Additionally, rosella kombucha demonstrated more effective lipase inhibition, suggesting its potential benefits for weight management and metabolic health. These findings emphasize rosella kombucha's potential as a healthful functional beverage, recommending further research in these areas.

Formulation of Antibacterial Liquid Soap Based on Butterfly Pea Flower (Clitoria ternatea L.) Extract with Ultrasound-Assisted Extraction Technique

Nofran Pratama, Kurnia Rahayu Purnomo Sari, Budi Rahayu — Tue, 31 Dec 2024 00:00:00 +0000

Butterfly pea flower (Clitoria ternatea L.) exhibits antibacterial properties due to bioactive compounds like phenolics and flavonoids. These compounds were extracted using the UAE (Ultrasound Assisted Extraction) method, which is more efficient than conventional methods. This study aims to address antibacterial resistance by formulating an antibacterial liquid soap using butterfly pea flower extract as the active ingredient. Results showed the liquid soap demonstrated good antibacterial activity and physical stability; however, its pH exceeded skin safety standards. A favorability test involving 20 respondents indicated positive responses regarding texture, aroma, and skin-softening effects. In conclusion, liquid soap containing butterfly pea flower extract has potential as an effective antibacterial product but requires pH improvement to enhance safety.

Effect of Particle Size and Extraction Time on Total Flavonoid Level of Artemisia vulgaris Ethanol Extract

Tue, 31 Dec 2024 00:00:00 +0000

Background: Artemisia vulgaris, also referred to as Daun Baru Cina, is a herbaceous species within the Asteraceae family. Artemisia vulgaris is a traditional remedy for numerous ailments, exhibiting anti-inflammatory and antioxidant properties due to its secondary metabolites, specifically flavonoids. The extraction method is essential for extracting the desired chemical from natural sources intended for therapeutic use. The extraction process is affected by several elements, including the particle size of simplicia powder and the duration of extraction. Objective: This study aims to test the effect of differences in particle size of powdered simplicia and extraction time of Artemisia vulgaris leaves on total flavonoid levels, using 70% ethanol solvent. Researchers used a quantitative approach using a descriptive research design. In this study, a qualitative test was carried out in the form of phytochemical screening followed by a quantitative test to determine the total flavonoid levels of Artemisia vulgaris leaves. Various particle sizes (40 mesh and 80 mesh) and extraction times (12 hours and 36 hours) were used in this study. Using ultraviolet-visible spectrophotometry, the Total Flavonoid Level (TFC) of the ethanol extract of Artemisia vulgaris leaves was determined. Results: The TFC value obtained for the optimal particle size was 40 mesh, with an extraction time of 12 hours, which was 72.073 ± 1.126 mgQE / g extract. While 80 mesh, with an extraction time of 36 hours, gave a TFC value of 70.169 ± 0.480 mgQE / g extract. In addition, 70% ethanol extract of Artemisia vulgaris leaves contains secondary metabolites of phenolic alkaloids, tannins, saponins, and steroids. Conclusion: The study concludes that the quantity of simplicia powder particles and the extraction duration influence the total flavonoid concentrations in Artemisia vulgaris.

The Effect of Ethanol Concentration Variations on The Total Phenolic And Flavonoid Levels of Bauhinia purpurea L. Leaf Extract

Devika Nurhasanah, Rengganis Ulvia, Fina Junita — Tue, 31 Dec 2024 00:00:00 +0000

Bauhinia purpurea L. is an ornamental plant that is not widely known or explored by the public, despite its significant antioxidant properties. Phenolic compounds and flavonoids, known for their antioxidant activity, can be extracted from the leaves through maceration with 70% ethanol and 96% ethanol. The difference in solvent polarity between these two ethanol concentrations affects the solubility of bioactive compounds. This study aimed to evaluate the effect of 70% and 96% ethanol concentrations Bauhinia purpurea L on the total phenolic and flavonoid levels in. An experimental method was employed, using Bauhinia purpurea L powder macerated with 70% and 96% ethanol, followed by evaporation at 40°C-50°C to obtain thick extracts. The extracts were subjected to organoleptic tests, phytochemical screening, Thin Layer Chromatography (TLC), and UV-Vis spectrophotometry. Total phenolic content was determined using gallic acid standards (mg GAE/g extract), while total flavonoid content was measured using quercetin standards (mg QE/g extract). The organoleptic test revealed that both the 70% and 96% ethanol extracts of Bauhinia purpurea L had a blackish-green color, thick consistency, distinctive odor, and bland taste. Phytochemical screening indicated the presence of phenolics, flavonoids, and saponins. The total phenolic content for the 70% ethanol extract was 14.644 ± 0.222 mg GAE/g, and the total flavonoid content was 25.519 ± 0.921 mg QE/g. The total phenolic content for the 96% ethanol extract was 7.176 ± 0.347 mg GAE/g, and the total flavonoid content was 11.208 ± 0.412 mg QE/g. These results indicate a significant difference between the use of 70% and 96% ethanol in extracting total phenolic and flavonoid content from Bauhinia purpurea L, with the 70% ethanol extract showing higher levels of both compounds.

The Effect of Extraction Solvents towards Total Flavonoid Content and Total Phenolic Content of Butterfly Pea (Clitoria ternatea) Extract

Tue, 31 Dec 2024 00:00:00 +0000

Butterfly pea flower (Clitoria ternatea) has many benefits including antioxidant. The antioxidant activity was contributed by flavonoid and phenolic components. The choice of solvent is important to obtain the metabolite components that contribute to antioxidant activity. Therefore this study was conducted to find the ability of different solvent to obtain total flavonoid content (TFC) and total phenolic content (TPC) in C. ternatea. The fine powder of dried flower was extracted by different solvents (ethanol 70%, ethanol 96%, and methanol). Quercetin was used as standard in determination of TFC and gallic acid was used as standard in determination of TPC. The TFC value of ethanol 70%, ethanol 96% and methanol extract were 46,23±0,39; 28,19±0,03; and 16,87±0,11 mg QE/g extract respectively. The TPC value of ethanol 70%, ethanol 96% and methanol extract were 93,91±0,16; 78,63±0,16; 84,46±0,16 mg GAE/g extract respectively. Ethanol 70% extract had the highest yield value and the highest amount of TPC and TFC compare to other solvents. Thus, the amount of flavonoid and phenolic in ethanol 70% extract showed the promising potential benefit of C. ternatea as antioxidant.